Ingredients
•1 can (15 ounce) pure pumpkin
•½ cup milk (I used 1%)
•4 egglands Best beaten eggs
•½ teaspoon salt
•2 teaspoons vanilla extract
•2 teaspoons pumpkin spice
•1 teaspoon sweetener of choice or more depending on taste
•Optional toppings: Dairy Free Whipped Cream, Sprinkle of nutmeg
Directions:
1.Preheat oven to 350 degrees.
2.Spray 6 ramekin or custard cups with nonstick cooking spray.
3.In a large bowl mix together pumpkin, milk, eggs, spices and sweetener .
4.Pour evenly into ramekins.
5.Bake for 40 minutes or until a knife comes out clean.
6.Best served cold. Top with dairy free whipped cream! Sprinkle with nutmeg
